Yummy Vegan
Masterchef Vegan Pannacotta Vegan Espresso Pannacotta with Creme de Cacao Sauce Ingredients 1 can (400mls) canned light coconut milk 2 tablespoons coursely ground coffee ¼ cup caster sugar 2 tablespoons agar agar flakes 1 cup soy vanilla yoghurt 1 teaspoon vanilla extract (or coffee extract if you like your expresso flavour strong) ½ cup of caster sugar 2½ tablespoons plain flour 2 cups water ¼ teaspoon salt 1 teaspoon vanilla essence 3 tablespoons creme de cacao Method Place the coconut milk in a coffee plunger with the coffee grounds and leave to infuse for 10 minutes. Strain the coconut milk to remove the coffee grounds. Add 1 ¼ cups of coconut milk, 1 tablespoon of the soaked coffee grounds, the ¼ cup of sugar and the agar agar flakes to a medium saucepan. Rest the mixture for 5 minutes to give the agar agar flakes time to soften. Heat the saucepan over high heat until the mixture reaches a simmer and then lower the heat and leave it to simmer uncovered for 8-10 minutes. Strain the liquid through a fine sieve into a pouring jug to remove remaining coffee grounds and flecks of translucent agar agar. Not all will have dissolved, but (hopefully) enough shall have dissolved into the liquid to allow it to set well. Whisk in the yoghurt and teaspoon of vanilla essence until the mixture becomes smooth. I did not have any coffee essence but I believe it would work very well instead of the vanilla if you enjoy a stronger coffee flavour. Pour the mixture into 4 small individual ramekins and place in the refrigerator for an hour until set, but no longer than 24 hours. While the pannacottas are setting you can make the sauce. Place the ½ cup of sugar in a saucepan with the flour, salt and water. Heat until liquid reaches boiling and continue to simmer until thick. Remove from heat and add the vanilla essence and creme de cacao. Stir thoroughly and place in pouring jug to allow to cool. When set, shake the ramekins quite hard to allow the air in to remove the pannacotta from the ramekins. I used a toothpick and slid it up the side of the ramekin. This allowed a tiny amount of air in without marring the presentation of the pannacottas. Pour over a generous amount of the sauce and serve! I dusted with a little cinnamon sugar for added zing.

Masterchef Vegan Pannacotta

Vegan Espresso Pannacotta with Creme de Cacao Sauce

Ingredients

  • 1 can (400mls) canned light coconut milk
  • 2 tablespoons coursely ground coffee
  • ¼ cup caster sugar
  • 2 tablespoons agar agar flakes
  • 1 cup soy vanilla yoghurt
  • 1 teaspoon vanilla extract (or coffee extract if you like your expresso flavour strong)
  • ½ cup of caster sugar
  • 2½ tablespoons plain flour
  • 2 cups water
  • ¼ teaspoon salt
  • 1 teaspoon vanilla essence
  • 3 tablespoons creme de cacao

Method

  1. Place the coconut milk in a coffee plunger with the coffee grounds and leave to infuse for 10 minutes.
  2. Strain the coconut milk to remove the coffee grounds. Add 1 ¼ cups of coconut milk, 1 tablespoon of the soaked coffee grounds, the ¼ cup of sugar and the agar agar flakes to a medium saucepan.
  3. Rest the mixture for 5 minutes to give the agar agar flakes time to soften.
  4. Heat the saucepan over high heat until the mixture reaches a simmer and then lower the heat and leave it to simmer uncovered for 8-10 minutes.
  5. Strain the liquid through a fine sieve into a pouring jug to remove remaining coffee grounds and flecks of translucent agar agar. Not all will have dissolved, but (hopefully) enough shall have dissolved into the liquid to allow it to set well.
  6. Whisk in the yoghurt and teaspoon of vanilla essence until the mixture becomes smooth. I did not have any coffee essence but I believe it would work very well instead of the vanilla if you enjoy a stronger coffee flavour.
  7. Pour the mixture into 4 small individual ramekins and place in the refrigerator for an hour until set, but no longer than 24 hours.
  8. While the pannacottas are setting you can make the sauce. Place the ½ cup of sugar in a saucepan with the flour, salt and water. Heat until liquid reaches boiling and continue to simmer until thick.
  9. Remove from heat and add the vanilla essence and creme de cacao. Stir thoroughly and place in pouring jug to allow to cool.
  10. When set, shake the ramekins quite hard to allow the air in to remove the pannacotta from the ramekins. I used a toothpick and slid it up the side of the ramekin. This allowed a tiny amount of air in without marring the presentation of the pannacottas. Pour over a generous amount of the sauce and serve! I dusted with a little cinnamon sugar for added zing.
Posted 6 months ago
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Tagged: vegan pannacotta, vegan masterchef, masterchef vegan pannacotta, vegan espresso pannacotta, creme de cacao, .